This course is designed to introduce students to the issues of energy in the 21st century – including food and fuels – which are inseparably linked – and will discuss energy production and utilization from the biology, engineering, economics, climate science, and social science perspectives.
This course will cover the current production and utilization of energy, as well as the consequences of this use, examining finite fossil energy reserves, how food and energy are linked, impacts on the environment and climate, and the social and economic impacts of our present energy and food production and use. After the introductory lectures, we will examine the emerging field of sustainable energy, fuel and food production, emphasizing the importance of developing energy efficient and sustainable methods of production, and how these new technologies can contribute to replacing the diminishing supplies of fossil fuels, and reduce the consequences of carbon dioxide release into the environment. This course will also cover the importance of creating a sustainable energy future for all societies including those of the developing world. Lectures will be prepared and delivered by leading UC San Diego and Scripps Institution of Oceanography faculty and industry professionals across these areas of expertise.

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Climate Change

Looks at the history of research on how carbon dioxide causes climate change, the key points of the Intergovernmental Panel on Climate Change’s reporting, and how climate change is portrayed in the media. Also, it discusses the importance of decreasing Short-lived Climate Pollutants (SLCPs) to mitigate climate change and some possible solutions to reduce these pollutants produced by the poorest communities. Additionally, this section looks at how climate change has affected California’s water and energy use, and how climate change threatens global food security.